RADISH, Black Spanish

 Raphanum sativus

Approximately 75 seeds per pack.

(Packed for 2025)

'The Black Spanish Radish (Raphanus sativus) is an heirloom variety of radish known for its large, round or elongated roots, which have a distinctive, almost coal-black skin. Black Spanish' represent ancient forms of radish that once existed across Eurasia. This variety is believed to date back to at least 1548.

Unlike red radishes, these make an excellent storage crop, staying crunchy and finely flavored after months in cold storage. The black-skinned roots have bright white flesh, a strong hot flavor, and good size. They're turnip-shaped and 3 to 5 inches in diameter. Best stored in cool moist sand after harvest. Good raw or cooked. The tall green tops of the plant are also edible (if underutilized), and the plants stand well into the winter without going woody if you sow them in late summer to early fall.

Inside, the flesh is typically white, firm, and crisp, with a pungent, spicy flavor that is much stronger than most common radishes. It is also called Winter Radish, because it is often grown and harvested in late autumn or early winter. This variety stores well, making it a popular choice for winter storage and extended use in the kitchen.

Key Characteristics: The exterior is black, and the interior flesh is stark white. The roots can be round or cylindrical, depending on the specific type. Known for its strong, spicy, and peppery taste. The flavor intensifies with age. Can grow larger than many common radishes, reaching 3-4 inches in diameter when round, or 6-8 inches long when elongated. Crisp and dense when freshly harvested but can become woody if left in the ground too long or stored improperly.

Growing Conditions: Thrives in cooler weather, making it an ideal fall or winter crop. It’s typically planted in late summer or early fall. Prefers well-drained, loose soil with plenty of organic matter. Grows best in full sun but can tolerate partial shade. Regular watering is important to maintain a tender, crisp texture.

Culinary Uses: Can be eaten raw, usually grated or thinly sliced into salads for a sharp, peppery kick. The flavor mellows when cooked, and it can be roasted, sautéed, or added to soups and stews. Its firmness and pungent flavor make it suitable for pickling.

Nutritional Value: Rich in vitamins C and B6, potassium, and fiber, the Black Spanish Radish is also valued for its potential health benefits. It’s believed to support liver function and digestion, and its antioxidants may have anti-inflammatory properties.